-
1
For the flan, preheat the oven to 325 degrees.
-
2
Steam the asparagus spears until soft, about 5 to 6 minutes.
-
3
Place in a food processor and add the cream.
-
4
Process until smooth.
-
5
Add the yogurt cheese.
-
6
Process until smooth, stopping once to scrape the sides of the bowl.
-
7
Scrape the mixture into a bowl and stir in the mint.
-
8
Whisk in the eggs, salt and pepper.
-
9
Spray 4 6-ounce ramekins with vegetable oil.
-
10
Divide the mixture among the ramekins.
-
11
Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins.
-
12
Cover with aluminum foil.
-
13
Bake until flan is set, about 30 minutes.
-
14
Remove the ramekins from the pan and let cool slightly.
-
15
Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat.
-
16
Add the shrimp and cook for 1 minute.
-
17
Add the scallops and cook until opaque, about 1 minute longer.
-
18
With a slotted spoon, remove the shrimp and scallops from the pan.
-
19
Peel the shrimp and reserve the shells.
-
20
Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan.
-
21
Add tomato, water and shrimp shells.
-
22
Simmer for 15 minutes.
-
23
Pass sauce through a fine mesh sieve.
-
24
Place in a clean pan.
-
25
Add the cream, bring to a boil and cook until sauce thickens, about 1 minute.
-
26
Set aside.
-
27
Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat.
-
28
Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
-
29
To assemble, run a knife inside the rim of each ramekin to loosen.
-
30
Invert 1 flan onto each of 4 plates.
-
31
Warm the sauce over low heat and toss in the shrimp and scallops.
-
32
Divide among the plates, placing the mixture beside the flans.
-
33
Place the asparagus tips and mushrooms over and around each flan.
-
34
Serve immediately.
